Brined and Smoked Pork Chops with EASY Apple Chutney - Pellet Grill Pork Chops!

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

cider vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: no alternative

Dried thyme is more cost-effective but may alter flavor.

Season the pork chops with salt, repeating the process for each side.

Brine the pork chops in the refrigerator for about 4 hours, ensuring they are fully submerged in the brine.

Prepare a homemade pork chop seasoning by mixing chili powder, garlic powder, salt, pepper, sugar, and onion powder.

Use a meat thermometer to monitor the temperature of the pork chops while they smoke.

Preheat the smoker to roughly 225°F using smoke pellets.

Smoke the pork chops until they reach an internal temperature of about 142°F, checking periodically.

Prepare the apple chutney by dicing apples and red pepper, and chopping onions.

In a saucepan, melt about a tablespoon of butter and add the onions and apples, cooking until tender.

Add cinnamon, brown sugar, maple syrup, and apple cider to the apples and onions, and let it cook down until the mixture thickens.

Taste and adjust the chutney as needed, adding more apple cider if the apples aren't soft enough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens